Developed by the U.S. Highbush Blueberry Council
Cook soba noodles until al dente according to package directions. Drain; set aside. In a small bowl combine 1/2 cup of the blueberries, Hoisin sauce, vinegar, lime juice and soy sauce; with a potato masher, crush berries. Stir in cornstarch and chili paste until dissolved; set aside. In a large bowl combine chicken, garlic, ginger and salt. In a large skillet, heat vegetable oil over medium-high heat. Add chicken; cook 2 minutes on each side. Stir in blueberry mixture and 2 tablespoons water. Cook, stirring occasionally, until sauce begins to thicken, about 3 minutes.
Stir in noodles, remaining cup of blueberries and half of the basil. Reduce heat to low, cook just until blueberries are warm, about 1 minute. To serve, divide among pasta bowls. Garnish with pine nuts, coconut and remaining basil, if desired.
Nutrients per serving:
500 calories, 46 gms protein, 53 gms carbohydrates, 2 gms dietary fiber, 12.6 gms fat, 1.6 gms saturated fat, 792 gms potassium